Cook and serve jello
hello to all….we are on gf/cf/sf and i have tried to make a mock yogurt asmy son used to love it…(actually probably got high off of it!) but it wasjust a watery white lumpy mess…..now i am thinking of trying apudding…..(but not from scratch….. it is JELL-O brand…cook and servechocolate… ingred: sugar, dextrose, cornstarch, cocoa processed with alkali, modifiedconrnstarch, less than 2% of natural and artificial flavor, salt, calcimcarrageenan, polysorbate 60,fumaric acid
it all sounds a bit intimidating but is it okay? if not,,any othersuggestions would be greatly appreciated!
This post tagged as: corn
Santina Winkelbauer said,
Wrote on December 26, 2006 @ 6:51 am
It looks gfcfsf, but the carageenan and artificial flavors may cause issues(intestinal in the former case, behavioral or otherwise in the latter). I’m notsure about the polysorbate 60.
Loyd Cashmore said,
Wrote on December 27, 2006 @ 2:54 pm
There are wonderful recipes for puddings that don’t use VERYquestionable artificial ingredients. If you have Lisa Lewises books, they are inthere. Otherwise, they might be in the files section here in the group, or mightbe in the files at GFCFrecipes or FOODALLERGYKITCHEN, if you’re a member ineither of those groups. Someone just posted one of these recipes this morning,but I can’t remember which group it was (I’m a member of all three). I believethe recipes called for using DariFree milk, if you’re familiar with that (it’sa potato based milk sub). If you can’t find the recipe, someone here willprobably repost it if asked–I didn’t save it because I have Lisa Lewises twobooks, so I can’t copy it for you.
Gary Bartolini said,
Wrote on December 28, 2006 @ 1:29 am
i do not have the book but i will search the internet or go and buy thebooks..
Loyd Cashmore said,
Wrote on December 29, 2006 @ 3:49 am
One boxed pudding to take a look at, if you REALLY don’t want to cook fromscratch, is Oetker’s brand. I got some at Whole Foods a while back. Not exactlysure of the ingredients, but it’s all natural and comes in several flavors.Made with your choice of milk, it should be okay–just read the label to besure, of course. But if you make the “from scratch” pudding mix recipe up aheadoftime, putting it together is NOT a big deal. It’s exactly the same as a boxedmix.
Santina Winkelbauer said,
Wrote on December 29, 2006 @ 2:08 pm
I’ve found this true in other recipes. It takes a long time to measure outseveral different types of flour and other ingredients, and if you’re going tobe careful about cross-contamination you need a separate measuring cup, knife(to level the cup), plate (to catch the stuff that goes over when you level it),etc., etc., etc., for each of them, so you have a boatload of dishes to doafterwards (more time, especially if, like me, you don’t have an automaticdishwasher). Therefore, I try to measure out a second batch of the dryingredients of whatever I’m making when I’m baking. This means you only have towash your sinkfull of dishes once for the two batches. This weekend I really wasefficient in this regard: made up two batches of chocolate chip cookie mix andtwo of graham cracker mix, one each of which I baked and the others are in mycupboard. Incidentally, since in both cases the sugar(s) are not in with therest of the dry ingredients, I put them in baggies next to the canning jar with the rest of the dry ingredients for the recipe.
One caution: don’t make up a second batch when you first make something, as ifyour child has a reaction to it (or just plain doesn’t like it) you’ve got thesewasted ingredients sitting there.
Hope this helps.